Belgian Endive-and-Apple Salad

You can make the dressing early in the day and toss the apples with it to keep them from browning. Wait as long as you can to cut the endive because it discolors where touched with a knife. It should be one of the last things you do before serving dinner. Walnut oil gives the dressing a rich, nutty flavor, but you can use olive oil instead.

Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients

• 2  tablespoons  minced shallots
• 2  tablespoons  white wine vinegar
• 2  tablespoons  red wine vinegar
• 1/2  teaspoon  salt
• 1/2  teaspoon  black pepper
• 1  tablespoon  olive oil
• 1  tablespoon  walnut oil or olive oil
• 4  cups  julienne-cut Golden Delicious apple (about 2 large)
• 3  heads Belgian endive, halved and thinly sliced lengthwise (about 4 cups)
• 2  tablespoons  chopped fresh parsley

Preparation

Combine first 5 ingredients; add oils, stirring well with a whisk. Add apple, tossing well; cover and chill.

Combine apple mixture, endive, and parsley in a large bowl; toss well to coat. Serve immediately.

Nutritional Information

Calories:

92 (47% from fat)

Fat:

4.8g (sat 0.5g,mono 3.3g,poly 0.7g)

Protein:

0.5g

Carbohydrate:

13g

Fiber:

2.1g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

199mg

Calcium:

9mg